Polenta Bake With Plums And Berries Gluten Free Food

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POLENTA & VEGETABLE BAKE



Polenta & Vegetable Bake image

Delicious! ;) Low Calorie & Heart Healthy - The EatingWell Healthy in a Hurry Cookbook (2006) - December 2005/January 2006. This comforting and healthful vegetarian casserole is perfect on a cool night or any time of the year, especially when we were having torrential storms and one minute it was hot and the next freezing cold!:) Why not make it a meal and enjoy with a glass of Zinfandel and for dessert biscotti dipped in a fresh-brewed colada de café (Cuban coffee).Also - diabetes appropriate/low cal/heart healthy/low cholesterol in other words, healthy!

Provided by Manami

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 cup button mushroom
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup water
10 ounces Baby Spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium (we used Paul Newman's Marinara Sauce)
1 pinch red pepper flakes
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices (we used Trader Joe's Organic prepared polenta0)
1 1/2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 450ºF & coat a 9-by-13-inch baking dish with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add eggplant, zucchini, mushrooms, salt and pepper, red pepper flakes and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
  • Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes.
  • Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
  • Remove from the heat and stir in basil.
  • Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
  • Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese.
  • Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
  • Let stand for about 5 minutes before serving.

POLENTA VEGGIE BAKE (GLUTEN-FREE)



Polenta Veggie Bake (Gluten-Free) image

I got inspired by an entry from Karina's gluten-free goddess blog where she made a vegan veggie polenta pie. I decided to make my own Italian variation and it was delicious! I ate it for dinner all week but could be the perfect hearty addition to any pot-luck meal as main course or side dish if you omit the meat. I usually cook by eyeballing measurements to my tastes so you can increase or decrease sauce or cheese to your tastes. All veggies used could be substituted with your favorites!

Provided by allergygrl

Categories     One Dish Meal

Time 1h10m

Yield 5-7 serving(s)

Number Of Ingredients 10

1 bunch fresh asparagus, cut from root to spear
5 stalks green onions, sliced
1 small yellow squash, cut up
1/4 cup bell pepper, tri-color bell pepper slices (you can use frozen and drain)
1/2 lb ground chicken or 1/2 lb ground meat, of choice
1/4 cup pasta sauce (taste depending)
1/4 cup mozzarella cheese (taste depending)
1 (16 ounce) package basil and garlic prepared polenta
salt & pepper
extra virgin olive oil, for greasing and drizzling

Steps:

  • Pre-heat oven to 375.
  • Grease a small square pyrex (9x9 or 8x8.).
  • Cut 1/4 inch slices of polenta log and line pyrex with slices of polenta, slightly overlapping.
  • Spread pasta sauce over polenta to lightly cover; set aside.
  • Grease a large saute pan with olive oil; add ground meat until slightly browned over medium heat.
  • Add chopped green onions, salt & pepper to browned meat and incorporate.
  • Take chopped asparagus, squash, and tri-color peppers and add to the saute pan. Drizzle a little more oil over the veggies and put heat back on low. Stir just until incorporated, but not cooked.
  • Dump saute pan contents over the sauced polenta and sprinkle the mozzarella cheese on top.
  • Cover with foil.
  • Cook in oven for 40-45 minutes and enjoy!

Nutrition Facts : Calories 97.8, Fat 3.1, SaturatedFat 1.2, Cholesterol 36.2, Sodium 135.9, Carbohydrate 5.3, Fiber 1.6, Sugar 2.8, Protein 12.7

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